Step-by-Step Guide to Prepare Speedy Major's Corned Venison

Major's Corned Venison. Check Out our Selection & Order Now. Free UK Delivery on Eligible Orders! If you like corned beef, you will LOVE.

The longevity of the process (letting it brine for five whole days) really clouded just how easy it actually is to make corned venison. The technique is simple: Brine your meat, then simmer it into tenderness. It takes several days, but it isn't labor-intensive at all.

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, major's corned venison. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Major's Corned Venison is one of the most popular of current trending meals in the world. It is appreciated by millions daily. It’s easy, it is quick, it tastes yummy. Major's Corned Venison is something that I’ve loved my entire life. They’re fine and they look fantastic.

Check Out our Selection & Order Now. Free UK Delivery on Eligible Orders! If you like corned beef, you will LOVE.

To begin with this particular recipe, we must prepare a few components. You can have major's corned venison using 8 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Major's Corned Venison:

1. {Make ready 4 lb of -6 pound venison roast.
2. {Take 5 tbsp of Morton Tenderquick.
3. {Make ready 2 tbsp of brown sugar.
4. {Take 1 tbsp of pepper.
5. {Make ready 1 tbsp of paprika.
6. {Make ready 1 tbsp of allspice.
7. {Make ready 3 tbsp of garlic powder.
8. {Make ready 2 tbsp of onion powder.

Once made, corned venison is great hot or cold, with root vegetables, cabbage, cold in sandwiches (how I eat most of my corned venison), or chopped into hash. Add corned venison to slow cooker. Add onion, carrot, Guiness, vinegar and pickling spice to the venison in the slow cooker. Barely cover the roasts with water.

Instructions to make Major's Corned Venison:

1. mix dry ingredients together.
2. rub over entire roast.
3. place roast and any spices that are left into a ziploc bag.
4. refrigerate for 5-8 days.
5. turning bag daily to insure coverage.
6. when ready, remove from bag and place in a baking dish.
7. preheat oven to 350°.
8. add water to cover.
9. boil 3-4 hours at 350° until fork tender.

Start slow cooker on high, once the liquid is bubbling, reduce heat to low. I've corned MANY venison roasts, and learned a few things along the way. Once you corn it (soak it in a brine solution for a few days to a few weeks), there are two main ways to can prepare it. Boil/braise it and you have your classic corned "beef". Coat it with various seasonings and throw it in a smoker, and you have pastrami.

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